This time of year in Ohio we have tomatoes coming in from our garden. Baked tilapia and tomatoes is a delicious way to use those tomatoes fresh off the vine. Here is my version of the recipe that I found from the National Heart, Lung, and Blood
Tilapia and Tomatoes
1/2 of medium sized red onion – diced
2 medium tomatoes – peeled and diced
2 cloves of garlic – minced
1/2 teaspoon of red pepper flakes
1 6 ounce can of sliced black olives – drained
1 & 1/2 teaspoons of thyme
2 tablespoons of olive oil
4-5 tilapia fillets
Preheat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with vegetable oil.
Without overlapping, arrange tilapia in the baking dish.
Mix all ingredients in a bowl and spoon the mixture over the fillets. Sprinkle lightly with additional thyme and red pepper flakes to taste if desired.
Bake uncovered for 15-20 minutes.
Garnish with parsley and a lemon wedge if desired.
I usually serve tilapia and tomatoes with rice and a steam vegetable. It makes a nice light meal for summer.
What is one of your favorite ways to eat tomatoes?
You can download the recipe card from NIH here.